Chicken Momos

Ingredients

Instructions

1. 1

   Make the dough: in a bowl, mix 2 cups all-purpose flour with ½ teaspoon salt. Gradually add ¾ cup warm water, mixing to form a smooth dough. Knead 5 minutes until elastic. Cover with a damp cloth and rest 30 minutes.

2. 2

   Make the filling: in a bowl, mix 1 lb ground chicken with 1 finely chopped onion, 4 minced garlic cloves, 1 tablespoon grated ginger, 2 chopped scallions, 1 chopped green chili (optional), 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup chopped cilantro.

3. 3

   Roll the dough into a long rope, divide into 20-24 small balls. Roll each ball into a thin 3-inch round (thinner edges, slightly thicker center). Keep covered with a damp towel to prevent drying.

4. 4

   Place 1 tablespoon of filling in the center of each wrapper. Lift the edges and pleat them together into a pouch shape (or simply fold in half into a half-moon — easier for beginners). Pinch tightly to seal.

5. 5

   Set up a steamer: a bamboo steamer over a wok, or a metal steamer basket in a pot of simmering water. Line with parchment or oil the bottom. Arrange the momos with space between (they expand slightly).

6. 6

   Steam for 12-15 minutes until the wrappers are translucent and the filling is fully cooked. Serve immediately with momo chutney (blend 4 tomatoes, 4 dried red chilies, 4 garlic cloves, 1 inch ginger, 1 teaspoon salt, 1 tablespoon oil).